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Method :
Preheat the
oven to 180C (350F/ Gas 4). Lightly grease four large double squares of
aluminum foil. Rinse the trout under cold water and pat dry with paper
towels. Cut off the fins with scissors or a sharp knife. Heat the oil in
a frying pan, add the spring onion and fennel, and cook, stirring
occasionally, over low heat for 5 minutes, or until soft but not brown.
Remove the pan from the heat. Remove the pulp and pith from the
preserved lemon and discard. Thoroughly wash the rind and finely chop.
Stir the rind and parsley into the fennel mixture, and season with salt
and pepper.
Spoon the
fennel mixture into the fish cavities, pressing firmly to secure the
filling. Place each fish on a square of foil and lay a few fennel fronds
or parsley leaves on top. Wrap each fish firmly in foil and place on a
baking tray. Bake for 20 minutes, or until cooked.
Serves 4
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